Nectarine Arugula Salad Food

GRILLED NECTARINE SALAD

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
• In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
• Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
• In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
• Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

NECTARINE ARUGULA SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

NECTARINE-TOMATO SALAD

Steps:

• Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsified.
• Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently.

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO, AND ARUGULA

Steps:

• Whisk oil and vinegar together in a bowl.
• Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

GRILLED NECTARINE SALAD

Steps:

• Carefully cut the nectarines in half and remove the stone. In a small bowl, whisk together 1tbsp of balsamic vinegar and 1tbsp of olive oil and dip the nectarines in the mixture and toss them around. Grill them for just a few minutes each side until they are lightly colored.
• Meanwhile, add the remaining vinegar and oil to the leftovers from tossing the nectarines and whisk.
• Put the arugula in a salad bowl. Thinly slice the fennel and cut larger slices in half or smaller. Add them to the arugula and mix. Drizzle over the balsamic dressing and toss well.
• Toast the pine nuts either in a dry skillet/frying pan or under the broiler/grill for a couple minutes until lightly browned. Keep an eye on them as they burn quickly. Add them to the salad.
• When cooked, cut the nectaries into slices and add to the salad. Crumble the goats cheese on top and serve.

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO AND ARUGULA

Steps:

• Assemble the salad on a nice platter, not a bowl.
• Wisk together the oil and vinegar.
• Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt.
• Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices.
• Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette.
• Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.

NECTARINE ARUGULA SALAD

Steps:

• In a large salad bowl, combine the first 5 ingredients.
• In a small bowl, whisk the vinegar, sugar, mustard, salt, and pepper until blended. Gradually whisk in the oil until dressing thickens.
• Drizzle dressing over salad; toss to coat.